This is a personal favourite snack food recipe of mine. These chicken bites are also a very versatile snack food and perfect for sporting events, family movie night, kids pre or post dinner snack, or they can even be served alongside a starch and vegetable and made into a full meal. To me they are a favourite for a few reasons. First off, they’re very easy to prepare and cook. Secondly they can be cooked ahead of time and stored in the fridge or freezer and simply re-heated for serving. Finally, they are delicious and addictive!!
1. Quick and easy to prepare.
2. Perfect for gatherings of all kinds.
3. Delicious and addictive.
4. Bet ya can't eat just one.
Fresh Chicken (light and dark meat) about 1/2" cubed
All Purpose Flour
Fresh Cracked Black Pepper
1 TBSP Paprika
1 TBSP Ground Dried Rosemary
1 TBSP Dried Thyme
1 TBSP Garlic Powder
The Fun Parts
In a bowl, combine the flour, rosemary, thyme, garlic powder, salt and pepper, and mix well to evenly blend the ingredients.
A few pieces at a time, add the cubed chicken to the seasoned flour mix and toss them around to coat. (It can be helpful to have a fine meshed strainer on hand to add the coated chicken to and shake off any excess, to avoid clumps of flour)
Using a counter-top deep fryer, or a heavy sauce pot (with about 3" of canola oil. Please be careful using this method and always work with a proper deep-frying thermometer) set to 375F.
Add the seasoned and coated chicken to the pre-heated oil a few pieces at a time. Avoid over crowding the fryer as it will lower the temperature and the pieces will stick together and cook unevenly.
Cook the chicken for approximately 3 minutes. Testing with an instant read thermometer to an internal temperature of 165F, or by cutting one open to make sure the chicken is entirely cooked through.
Remove the cooked chicken, transfer to a paper towel lined plate AND season immediately (while the chicken is still hot) with salt and pepper.
Transfer to your serving bowl and serve as is, or with your favourite dipping sauce.
As mentioned above, these can easily be prepared the day before or the morning of the day they'll be eaten. They can be stored in the fridge cooked about 3 days, in the freezer 1 - 2 weeks.
The recipe calls for 1 TBSP of the seasonings, but naturally this is just a guideline. Adjust the amounts based on the amount of chicken you are cooking, and throw out any seasoning blend that comes into contact with the raw chicken.